I have an RJS Toasted Caramel Port approaching day 42 when it's supposed to be racked. I added 20 grams of medium toasted French oak on Day 1 (not per instructions), but it fermented down to an SG of 1.000 in 6 or 7 days. At this time I racked it to a 3 gallon carboy per instructions, leaving the oak behind, so there wasn't much exposure to the oak. I plan to bulk age for a while after racking on Day 42, so I could add another 20 grams of oak - then after several months, filter and bottle. A little oak sounds good with "toasted caramel" to me. Any opinions? Suggestions? Also, I just started an RJS Raspberry Mocha Port today. Didn't add any oak. Not sure it would add anything if this ferments as quickly as the Toasted Caramel. Not sure oak would go well with this flavor of port. Any opinions? Suggestions? As a side note: Noticed the instructions for the Rasp Mocha port are a little different. With the Toasted Caramel, the flavor pack was added as soon as the SG reached 1.000, along with the sorbate and finning agents. For the Rasp Mocha port, the flavor pack isn't added until after racking on Day 42.